Friday, 9 March 2012



Mango rice dressed with grated mango pachadi

Ingredients (for one large plate):

     1)    B.T. rice (Bombay Terminus rice or aged fine raw rice) – 200 gm.
     2)    Peeled and grated tender mango – 3 tablespoons (see note)
     3)    Hot green chili – 1 no.
     4)    Dry hot red chilies – 3 Nos.
     5)    Fenugreek seeds – ½ teaspoon
     6)    Mustard seeds – ½ teaspoon
     7)    Coconut oil or any other cooking oil – 1 tablespoon
     8)    Turmeric powder – ½ teaspoon
     9)    Tender curry leaves – 3 sprigs
     10)     Salt – 1¼ teaspoons

To Cook:

          First of all, we need to cook and drain the B.T. rice. You can either use a rice cooker or simply put the washed and drained rice in a vessel containing a litre of boiling water. Turn up the heat. As soon as the water starts boiling again, cover with a lid and switch off the heat.

          15 minutes later, open the lid and pour in a bit more water to immerse the puffed up rice. This will prevent the rice from sticking together. Switch on the heat. Once it boils again, stir well, switch off the heat and drain off all the starch (stock) and set aside. Discard the stems of both types of chilies and cut them diagonally into 2 or 3 pieces each. Pull the curry leaves off their sprigs and set aside.

          Set a wide wok on high heat. Pour in the cooking oil and throw in the mustard seeds. As soon as they are about to finish spluttering, drop in the fenugreek seeds. Stir twice and tip in the grated mango, the chilies, the curry leaves, the turmeric powder and the salt. Lower the heat and stir for a minute. Now chuck in the cooked raw rice. Stir nicely for a minute. Cover with a lid.As soon as the rice is hot, switch off the heat.

          Serve hot with mango pachadi (see my recipe). Children just love mango rice because of the mango flavor and the tanginess. Mango rice is also good to take with you as a lunch parcel. It is easily digested too.

Bon appétit!!!

          If you select a sour and fleshy raw mango weiging 300 gm, you can peel it and grate all off it up to the stone. Use 3 tablespoonsful for this recipe (if you do not want the sourness but only the mouthwatering flavor of the mango, use just 1 tablespoonful). Keep the rest of the grated mango for making mango pachadi to go with mango rice.

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